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Diploma of Hospitality Management (Culinary)

CRICOS Code: 091054K   Program Code: SIT50416

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Description
This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.

Job Roles
Job roles and titles vary across different industry sectors.
Possible job titles relevant to this qualification include:

  • Chef de cuisine
  • Chef patissier
  • Front Office Manager
  • Kitchen Manager
  • Motel Manager
  • Restaurant Manager
  • Sous Chef
  • Unit Manager (Catering Operations)

Course Pathways

Pathways into the qualification
It is strongly recommended that individuals undertake lower level qualifications, and/or gain industry experience prior to entering SIT50416 Diploma of Hospitality Management. However this is not mandatory.

Pathways from the qualification
After achieving SIT50416 Diploma of Hospitality Management, individuals could progress to SIT60316 Advanced Diploma of Hospitality Management or higher education qualifications in management.

Study Mode
This course is delivered in a classroom environment and includes theory, group discussions, case studies, presentations and research.

Duration and Course Delivery
26 weeks after having completed the lower level qualification of Certificate III in Commercial Cookery and Certificate IV in Commercial Cookery. (*duration and price may be less if you have other hospitality qualifications)

Recognition of Prior Learning / Credit Transfer
Do you already have existing skills and knowledge as a Cook and don’t need additional training?  Have you done previous training? Please contact our office if you would like to undertake Recognition of Prior Learning (RPL) or apply for credit transfer.

Packaging Rules
There are 28 units in this qualification.

SITXFIN003 - Manage finances within a budget
SITXFIN004 - Prepare and monitor budgets
SITXHRM003 - Lead and manage people
BSBMGT517 - Manage operational plan
SITXMGT001 - Monitor work operations
SITXGLC001 - Research and comply with regulatory requirements
BSDIV501 - Manage diversity in the workplace
SITXGLC001 - Establish and conduct business relationships
SITXCCS008 - Develop and manage quality customer service practices
SITXHRM002 - Roster staff
SITXCOM005 - Manage conflict
SITXCCS007 - Enhance customer service experiences
SITXWHS003 - Implement and monitor work health and safety practices
SITXHRM006 - Monitor staff performance
SITXHRM004 - Recruit, select and induct staff
SITHKOP005 - Coordinate cooking operations
SITHFAB002 - Provide responsible service of alcohol
SITHFAB007 - Serve food and beverage
SITXFSA001 - Use hygienic practices for food safety
SITHCCC019 - Produce cakes, pastries and breads
SITHKOP004 – Develop menus for special dietary requirements
SITXFSA004 - Develop and implement a food safety program
BSBSUS401 - Implement and monitor environmentally sustainable work practices
SITHKOP006 - Plan catering for events or functions
SITHPAT006 - Produce desserts
SITHFAB005 - Prepare and serve espresso coffee
SITHFAB012 - Provide advice on Australian wines
SITXINV004 - Control stock

Further Information:

Enrolment Officer, Salford College, level 11, 68 Grenfell Street, Adelaide 5000.  | Telephone: (08) 8232 6190

Email: enquiries@salfordcollege.edu.au  |  Enrolment form: www.salfordcollege.edu.au

Bandicoot Group Pty Ltd CRICOS 03076M, RTO CODE 40298

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